Tooheys Old is a true grandfather of the Australian beer scene, First brewed in 1869 by John and James Toohey. With subtle notes of chocolate and roasted coffee it still retains a surprisingly refreshing, crisp aftertaste.
1kg Liquid Light Malt Extract
1kg Liquid Amber Malt Extract
1kg Liquid Dark Malt Extract
100g Chocolate malt
100g Amber malt
200g Carared/redback malt
100g roasted barley malt
30g EK Goldings Hops (4.5% AA) – 60min boil
30g Fuggles Hops (4.2% AA) – 0min boil
Saf S‐04, MJ M36 or WY1275 Thames Valley Ale Yeast
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Grains for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid light malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 30g EK Goldings hops.
6. At the end of the 60 minutes, turn off the heat and add 30g Fuggles.
7. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
9. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C. Stir vigorously to aerate.
10. Add yeast and ferment as close as possible to 20°C. Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.